Description
This Chocolate Peanut Butter Banana Bread is a decadent twist on the classic banana bread, combining rich cocoa and creamy peanut butter for a moist, flavorful loaf. With mashed bananas for natural sweetness and a luscious peanut butter drizzle topping, it’s a perfect treat for breakfast or dessert.
Ingredients
Main Ingredients
- 1/3 cup peanut butter, slightly melted
- 1 cup sugar
- 1 cup mashed bananas
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping Ingredients
- Banana slices (optional, from about 1/2 a banana)
- 3 tablespoons creamy peanut butter (preferably not natural, like Skippy)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a large loaf pan with parchment paper and set it aside to ensure your bread won’t stick.
- Mix Wet Ingredients: In a large bowl, combine the slightly melted peanut butter, sugar, mashed bananas, vegetable oil, and eggs. Mix thoroughly until well blended.
- Add Dry Ingredients: Stir in cocoa powder, baking soda, salt, and vanilla extract into the wet mixture. Finally, fold in the all-purpose flour until just combined, careful not to overmix.
- Pour and Top: Pour the batter into the prepared loaf pan. Arrange thin slices of banana on top for an optional fruity garnish and added texture.
- Bake: Bake in the preheated oven for about 55 minutes, or until a knife inserted into the center comes out clean. Remove from oven and cool on a wire rack for 20 minutes.
- Prepare Peanut Butter Drizzle: In a microwave-safe bowl, melt 3 tablespoons of creamy peanut butter by heating for 30 seconds, then stir. If needed, microwave for an additional 15 seconds until creamy and slightly runny.
- Finish and Serve: Drizzle the melted peanut butter evenly over the loaf. Slice and serve while slightly warm or at room temperature.
Notes
- Use creamy peanut butter that’s not natural to ensure it melts smoothly for the drizzle.
- Do not overmix the batter after adding flour to keep the bread tender and moist.
- You can substitute vegetable oil with a mild-flavored oil like canola if desired.
- If bananas are very ripe, reduce sugar slightly as they add extra sweetness.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
